ellie topps chunky basil pasta -- quick help needed tia
From Ellie Topp's Small Batch Preserving.
CHUNKY BASIL PASTA SAUCE
8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb)
1 cup chopped onion
3 cloves garlic, minced
2/3 cup red wine
1/3 cup red wine vinegar
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt
1/2 teaspoon granulated sugar
1 6-oz can tomato paste
Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.
Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim Process 35 minutes for pint jars and 40 minutes for quart jars in a BWB. Makes 8 cups.
***I DONT HAVE RED WINE, have some red wine vinegar...so does this mean I should not make this recipe? ***
I know in regular recipes you can use water in place of wines etc..but I know that we cant just do that when canning...